Chilled Zucchini Soup with Chicken
If you think soup's just for fall, you need to try this recipe asap! Leek, zucchini and bay leaves form the dish's hearty base while buttery chopped bread and shredded rotisserie chicken give it a delectable garnish. Make it when you need a quick refresher from the summer heat. Dovetailing Tip: Use the chicken from day 2 in today’s soup.
Cook time:
Yield: 4 servings
Serving size: 4
Calories per serving: 258
Ingredients:
Yield: 4 servings
Serving size: 4
Calories per serving: 258
6 tablespoons extra-virgin olive oil
2 leeks (white and light green parts), halved lengthwise and cut into half-moons
kosher salt
1 1/2 pounds zucchini (2 to 3 medium), chopped
2 bay leaves (preferably fresh)
freshly ground pepper
1/2 cup buttermilk
1 cup fresh dill, plus 2 tablespoons chopped
1/2 cup fresh parsley, plus 2 tablespoons chopped
2 heaping cups cubed crusty white bread
2 cups shredded rotisserie chicken, skin removed
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice
1 tablespoon whole-grain mustard
Directions:
Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.
Source: foodnetwork.com
Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
